The Susanne

The first time I tasted this was on our second night in Sicily. Imme­di­ately after my first taste I just knew I’d have to make this at home. The recipe is incred­ibly simple, and the taste of the fin­ished dish is even more incred­ibly deli­cious. This is my gift to all of you, and I hope you enjoy it as much as I do - every time!

Feeds two:

• 1 kg fresh mussels
• 2 dl wine (red or white, both work!)
• 2 cloves garlic, minced
• 3 shal­lots, chopped
• 2 toma­toes, chopped
• 1 dl pars­ley, chopped
• olive oil
• salt & pepper

Start by clean­ing the mus­sels. Scrub off all grit, ‘volcano shells’, stringy bits, all of it. Any dirt left on the mus­sels will go in the broth and you’ll have to eat it. Yeah. Throw out any that don’t close when you touch them as they’re dead and poten­tially harmful!

In a medium sized pot on a medium heat, start by heat­ing some olive oil and then sauté the shal­lots and the garlic until barely golden. Add the toma­toes and the wine and stir care­fully to mix it all up nicely.

Add the mus­sels on top, cover, and let sit for a few minutes. After about 7 to 10 minutes the mus­sels should all have opened. Dis­card any that have not opened.

Use a slot­ted spoon to move the mus­sels into a serving dish. Stir the pars­ley into the broth, add some salt and pepper to taste, and pour it over the mus­sels — then serve and eat!

Yum!

Trackback URI | Comments RSS